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| Community Tasting Notes (average 70.5 pts. and median of 70 pts. in 2 notes) - hiding notes with no text | | | Tasted by forceberry on 1/10/2021 & rated 71 points: From a Carignan vineyard planted in 1976. Fermented and macerated for 22 days in stainless steel tanks. Aged for 15 months in a new 500-liter oak barrel. Annual production approximately 600 bottles. 15% alcohol. Tasted blind.
Hazy, even slightly cloudy and moderately opaque figgy color. Dense, very evolved and really powerful nose with unctuous aromas of sweet raisins and dried dates, some Bourbon oak, light caramel tones, a little bit of minty herbal character - even mint chocolate - and a hint of overripe plums. The alcohol lends a slightly boozy touch to the nose. The wine is ripe, dense and juicy on the palate with a full body. Rich, very extracted and somewhat sweet-toned flavors of toffee, some raisiny fruit, light Bourbon-like notes of caramel and vanilla, a little bit of mint chocolate, a hint of prune and a touch of cocoa. The mouthfeel is soft and very chewy and the high alcohol lends quite pronounced heat to the palate. The acidity feels rather modest, but while the tannins at first feel rather soft and mellow, they turn out to be quite ample and slowly pile up on the gums. The finish is ripe, rich and juicy with quite a bit of tannic grip and long flavors of overripe plums, some caramel and milk chocolate notes of oak, light raisiny tones, a little bit of minty herbal character and a hint of blackcurrant jam. The high alcohol makes the wine end on a very warm note.
A heavy, ponderous and ridiculously over-oaked monster of a wine that tastes like it is aged in Bourbon barrels - always down to the searing alcohol heat. I guess the idea was to make a super-intense, extracted and massively concentrated blockbuster wine that would age like crazy, but it seems the wine behaves exactly as I've expected these overripe monolithic monsters to behave: the low acidity doesn't seem to grant much aging potential to the wine and the combination of high alcohol and excessive ripeness seems to set the fruit on a path in which the fruit turns raisiny and pruney in no time. The person who poured the wine to us said the wine was surprisingly evolved compared to how it was only a few years ago, but seeing the style the wine was made in, I'm not particularly surprised. All in all, this feels like a wine I would've not enjoyed in its youth and age does not seem to have benefited the wine at all. Not recommended. Overpriced for the quality at approx. 30€. (956 views) | | | Tasted by WineCuentista on 10/29/2015 & rated 70 points: Appearance: Clear wine with a medium ruby colour.
Nose: Clean nose with a Medium+ intensity. This wine is developing.
Quite funky and unusual on the nose, almost chemical like. Sour cherries, earth, sweet spice and garrigue were present but I found the nose to be quite confusing and disorganised.
Palate:
Dry
Medium+ acidity
Medium- tannins
Medium+ alcohol
Medium intensity
Medium body
Medium- finish
Simple flavours on the palate but a poorly constructed wine; the acidity was souring, the alcohol was hot... poor show. Perhaps just a bad bottle.
Poor quality wine. (694 views) |
| Celler Arche Pages Celler Arche PagesSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Catalunya Map on weinlagen-infoEmpordà Empordà DO Official Site |
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